These beautiful copper clamshells are the traditional vessel for steaming a Portuguese sausage, ham and seafood stew in the oven. They can also steam mussels or clams on top of the stove. Made of tin-lined, hand-hammered copper with copper hinges, handles and clamps. Made in Portugal.
I recieved the 12"" pan as a gift, and after searching on the net for information and recipies I came to the conclusion that a wok ring would be needed to balance and keep the pan a little higher off the flame. I prepared a pork and veg stew and had no problems. I used the simmer burner on my stove and it did a great job. The copper spreads heat well and the lid seals most moisture in to reduce liquid loss. An interesting bonus was that the copper finish did not discolor in use. An interesting and fun item
Best Answer:The bottom of this pan looks exactly like the top. A wok ring isn't necessary; it's more a matter of preference. Because copper heats up so quickly & retains heat so well, some people prefer not to let their copper come into direct contact with their cookware
Has anyone removed the lacquer as the brochure says is necessary? It says to boil it with baking soda, but I can't imagine what pot I can use to boil this 12"+ round pan! Has anyone used it without removing the lacquer and if so, were there any problems? Thank you!
Best Answer:According to the instructions, acetone will remove the lacquer as well. From what I can tell, using it without removing the lacquer isn't harmful, but it will cause it to tarnish over time.